Thermal Conductivity of Surimi–Measurement and Modeling
ABSTRACT To measure temperature‐dependent thermal conductivity of surimi, a line‐source probe system was developed. Effects of test conditions and sample history were investigated. Thermal conductivity of Alaska pollock surimi having 0, 4, 6, 8, and 12% cryoprotectant levels was measured in the rang...
| Published in: | Journal of Food Science |
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| Main Authors: | , |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
Wiley
1990
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| Subjects: | |
| Online Access: | http://dx.doi.org/10.1111/j.1365-2621.1990.tb03901.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1990.tb03901.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1990.tb03901.x/fullpdf |
| Summary: | ABSTRACT To measure temperature‐dependent thermal conductivity of surimi, a line‐source probe system was developed. Effects of test conditions and sample history were investigated. Thermal conductivity of Alaska pollock surimi having 0, 4, 6, 8, and 12% cryoprotectant levels was measured in the range ‐40 to 30°C. Thermal conductivity of surimi has a relatively weak dependence upon cryoprotectant level when water content of the sample is controlled at 80.3%. From measured data, the Schwartzberg model and its modification were selected for future prediction. Three parameters in the model, T i , B, and K′ f had a linear variation with cryoprotectant concentration. |
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